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/ck/ - Food & Cooking

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File: 42 KB, 420x315, alfredo-.jpg [View same] [iqdb] [saucenao] [google]
14859957 No.14859957 [Reply] [Original]

Post pasta dishes that are better than pasta and tomato sauce

>> No.14859958

>>14859957
You first

>> No.14859960
File: 269 KB, 1200x1200, shrimpscampi.jpg [View same] [iqdb] [saucenao] [google]
14859960

>> No.14859961
File: 95 KB, 1120x840, pasta-alla-carbonara-ricetta-originale[1].jpg [View same] [iqdb] [saucenao] [google]
14859961

>> No.14859973
File: 145 KB, 1200x800, chicken_lasagna_1.jpg [View same] [iqdb] [saucenao] [google]
14859973

>> No.14859977
File: 54 KB, 440x550, pastasalad.jpg [View same] [iqdb] [saucenao] [google]
14859977

>> No.14860344
File: 132 KB, 1280x720, maxresdefault.jpg [View same] [iqdb] [saucenao] [google]
14860344

I love making these with my dad.

>> No.14860351
File: 161 KB, 1200x1200, Pasta-aglio-olio-e-peperoncino.jpg [View same] [iqdb] [saucenao] [google]
14860351

>> No.14860361

Pesto

>> No.14860369

>>14860351
ny favorite right here

>> No.14860415

>>14859957
Whore spaghetti

>> No.14860435

>>14860344
based frotting enthusiast

>> No.14860476

>>14859960
i might do this. I've never made anything with shrimp in it but I have a bag of shrimp in the freezer and I'm looking to make them up good.

>> No.14860479

most of these pasta dishes look terrible

>> No.14860494
File: 620 KB, 828x920, 74D3EC82-E79E-410F-A09A-EC745083F2E5.jpg [View same] [iqdb] [saucenao] [google]
14860494

>>14859957
Homemade Cajun shrimp and sausage Alfredo. Sauce consisted of a roux, milk, Parmesan, lots of cayenne, and sautéed garlic, salt pepper

>> No.14860513

>>14860494
That looks like dog food

>> No.14860519

>>14860494
Your husband must be proud of you, wifey

>> No.14860520

>>14860513
Okay retard post what you cook

>> No.14860523

>>14859957
How the hell do you mix pastas? whenever I try with my cabonara the bacon just ends up hugging the sides of the dish

>> No.14860524
File: 489 KB, 680x453, shell pasta with cheese.png [View same] [iqdb] [saucenao] [google]
14860524

comfy

>> No.14860528

>>14859957
I don't know about "better," but Chef John has a one-pot sausage orecchiette that's pretty great. I add frozen peas at the end to get more veg in.

>> No.14860583

>>14860435
?

>> No.14860594

Beef stroganoff

>> No.14860608

Bolognese is the best form of tomato-based pasta dish

>> No.14860671

>>14860351
>>14860369
Based.
This shit is delicious, quick and easy to make.
Idk if its just me but it always tastes 3x as good the next day

>> No.14860725

>>14860351
>>14860369
the patrician's choice
>>14860671
how do you reheat your leftover aglio anon? i like tossing mine in a pan with a bit of olive oil. sometimes i even throw in some lao gan ma to spice it up a bit

>> No.14860743
File: 124 KB, 600x500, 051130030-01-linguine-clam-sauce-recipe-main.jpg [View same] [iqdb] [saucenao] [google]
14860743

>> No.14860754

>>14860725
I rarely have leftovers but when I do I reheat it like you said, tossing with a bit of olive oil cause I don't have a microwave.

>> No.14860759

>>14860671
I out loads of Parmesan on it as well

>> No.14861176

>>14860725
I usually just put mine in the microwave, im a lazy cunt

>> No.14861442

>>14860351
I can get cacio e pepe to work but I'm never satisfied with aglio olio, what is the secret?

>> No.14861778

>>14861442
That's so similar to aglio e olio but adding chilli flakes, parsley and parmesan and obviously you season it with salt and pepper. If anything, aglio e olio is just a better version of cacio e pepe.

>> No.14861797

>>14861778
I forgot the ingredient that's on the dish's name lol. Garlic obviously fried in olive oil on a low heat

>> No.14861811

>>14861442
For all the hate he draws here, Babish's recipe from Chef is really good. The barebones version of the dish is literally garlic, oil, and pasta, but the addition of chili flake, parmesan, parsley, and even lemon juice really round out the dish.

>> No.14862012

I made pasta last night and left the water I boiled it in on the stovetop instead of the fridge. Is it safe to re-use it 24h later?

>> No.14862053
File: 2.10 MB, 2654x3887, IMG_20201007_231121.jpg [View same] [iqdb] [saucenao] [google]
14862053

Pasta carbonara is most comfy pasta

>> No.14862347
File: 363 KB, 1500x1072, san_francisco_garlic_noodles.jpg [View same] [iqdb] [saucenao] [google]
14862347

this may not count bc it's chinese egg noodles but i've made it with spaghetti and linguine before so fuck it
>fry some minced garlic in butter
>add oyster sauce, fish sauce, and soy sauce
>put the cooked pasta in the sauce and then throw in a bunch of parmesan or pecorino plus scallions
>make an emulsion, add some pasta water if u need
>top with whatever you want or don't idc (traditionally dungeness crab bc san francisco)
was invented by vietnamese-americans

>> No.14862414
File: 165 KB, 1500x1000, .jpg [View same] [iqdb] [saucenao] [google]
14862414

>>14859957
cheese and pepper.

>> No.14862681

>>14862347
>make an emulsion
nigga how

>> No.14862707

>>14862681
Just add mayo. It's an emulsion of egg and oil, so it's fine

>> No.14862767

>>14860671
Most pasta dishes taste better after left resting for a while, but especially aglio e olio. I'd just leave it out in the open for 30 minutes, tossing it every 10 minutes or so. The pasta becomes more elastic and the starches fully absorb the olive oil.

>> No.14862769

>>14860494
looks really good.
>>14860513
Maybe, but everything in it sounds good.

>> No.14862784

>>14861778
The fuck are you talking about? Aglio e olio uses primarily only garlic and olive oil, with pepper flakes, parsley, and fermented anchovies being optional. Cacio e pepe uses pecorino cheese and black pepper. Completely different.

>> No.14862796

>>14862767
do you then heat it up again, or leave at room temp?

>> No.14862824

>>14862707
what no
>>14862681
an emulsion is just a dispersion of tiny droplets of one liquid within another
butter itself is an emulsion for example
basically it's just stir it up good to make a creamy sauce with pasta water and the buttery/cheesy/umami mixture

>> No.14862831

>>14860523
Much easier to toss it in a pan with high sides

>> No.14862833

>>14862796
Usually eat it before it gets too cold. If I have to, I just throw it in the microwave for half a minute.

>> No.14863400

>>14860476
That's what I had the other day

>> No.14863404
File: 57 KB, 600x600, Swedish-Meatballs_HMI-FB-feature-edit.jpg [View same] [iqdb] [saucenao] [google]
14863404

>> No.14863487

>>14860344
What are those?

>> No.14863983

>>14862053
I wish I could eat carbonara every day and not get fat

>> No.14864454

>>14863983
shit is good man, i introduced my ex to carbonara and she loved it,so we ate it alot.

she eventually was 100kg while i stayed the same weight lol

>> No.14864468

>>14860494
Looks bad, probably tastes good

>> No.14864576

>>14864454
ah yes, the good ol' feed 'n speed

>> No.14864741

>>14862053
>prezzemolo on carbonara
e porcoddio.

>> No.14864749
File: 29 KB, 600x380, gravypasta.jpg [View same] [iqdb] [saucenao] [google]
14864749

>> No.14864778

>>14863487
They are meat cannelloni with white sauce and cheese. You can make them with chicken only as well. Typical to eat on the 26th of December in Catalonia, Spain.

>> No.14864782
File: 259 KB, 1200x1200, Vermicelli-Pasta-Salad_exps168544_SD143204D12_10_6bC_RMS.jpg [View same] [iqdb] [saucenao] [google]
14864782

>> No.14864789

>>14862784
They are still quite similar.

>> No.14864791
File: 104 KB, 500x700, sour-cream-and-chive-noodles-tall.jpg [View same] [iqdb] [saucenao] [google]
14864791

>> No.14864799

orechiette with rapini and sausage
literally any noodle boscaiola
aglio e olio
homemade ricotta gnocchi
proper bolognese(not tomato sauce and ground beef)
haluski

>> No.14864804

>>14860494
it was probably very tasty, but the lighting, camera and the plating makes it looks like absolute dogshit.